Mix the yellow water: Stir 2 tablespoons of water, a pinch of turmeric, and a little salt in a small cup. Set it aside.
Peel the bananas: Cut off the ends of the green bananas. Peel off the thick green skin.
Slice thinly: Slice the bananas into very thin, round coins using a sharp knife or slicer.
Heat the oil: Pour coconut oil into a pan and heat it up over medium heat.
Fry the slices: Drop the banana slices into the hot oil. Stir them so they do not stick together.
Add the yellow water: After 2 minutes of frying, carefully pour 1 teaspoon of your turmeric water into the hot oil. It will make a loud sizzling sound.
Remove and dry: When the chips are hard and golden, scoop them out. Put them on a paper towel to dry.
Cool down: Let the chips cool completely. They will become very crunchy!
Store to stay crunchy: Put the cool chips into a tight, airtight glass jar.
